Today, I’m feeling like a freshly baked bagel .. the kind that do not have any extra preservatives and other stuff that we usually see in grocery bought bagel. I’m not saying store bought bagels are bad, in fact I used to love buying them .. before I started reading the ingredients. So whenever I was really desperate for a bagel and need to buy some, I prefer I get some in the bulk section of the grocery.
But if I have extra time, I prefer making bagels at home. A freshly bake bagel made from scratch. I’ve made bagels quite a few times already, in fact I have a video recipe for the ones I did and few blog posts about it. I’ve made traditional bagel as well as the quite famous Greek yogurt bagels, the short cut 2 ingredients one.
Let’s talk more about bagels!
Nothing beats the joy of biting into a warm, freshly baked bagel that you made from scratch. With the perfect chewiness and golden crust, bagels are an art form worth mastering. Today, we’re diving into the world of homemade bagels, featuring five irresistible flavors—Sesame Seed, Everything But The Bagel, Jalapeño & Cheese, Blueberry, and Cinnamon Raisin. Sweet or savory, you’re in for a treat!
Why Homemade Bagels are Worth the Effort
Store-bought bagels might be convenient, but they can’t match the flavor and texture of homemade ones. Making bagels from scratch allows you to control the ingredients, experiment with flavors, and achieve that signature chewy bite that bagel lovers crave.
Essential Ingredients & Tools:
Before we dive into the dough, let’s talk about what you’ll need. The basic bagel recipe includes:
- Flour (bread flour works best for chewiness)
- Yeast (to help the dough rise)
- Oil (for a soft bagel)
- Sugar & Salt (for flavor)
- Water (to hydrate the dough)
- Egg Wash (for the golden crust)
- Toppings & Mix-ins (like sesame seeds, blueberries, jalapeños, etc.) And let’s not forget the essentials: a baking sheet, a pot for boiling, and parchment paper.
The Magic Behind the Water Bath
Here’s where bagels get their iconic texture. Before baking, they take a quick dip in boiling water for about 30-60 seconds. Why?
- Creates a chewy crust: The hot water gelatinizes the starch on the surface, leading to the signature bagel bite.
- Sets the shape: This process helps the bagel hold its round shape while baking.
- Enhances flavor: Boiling gives bagels that slight shine and depth in taste.
Shaping the Bagels
There are few ways to shape bagel and I’ve tried few of them.
- Pinch a hole in the middle is an easy way to shape a bagel. Simply shape the dough into a ball then slightly flatten it to a disk about 3-inch. Using your fingers, create a hole in the middle and slowly stretch and to make the hole bigger.
- Rope and pinch the ends. This method requires you to shape the dough into a top, about 7-inches and then flatten one end and fold to create a circle. Pinch the connecting ends to seal.
- Last but not the least, is my recent favorite. This method is not only easy, it make a clean even hole in the center. Simply shape the dough into a ball then slightly flatten it a disk about 3-inches. Use a bottom of an object with circular bottom about 1/2-inch and punch the center and remove the excess dough. Use the scraps to make bite size bagels! No waste 🙂
Why Do We Do Water Bath for Bagels?
Water Batch or No Water Bath
If you want to achieve a nice chewy bagel with a nice browned top, do the water bath. Bagels are meant to be cook and bake. It’s not a difficult step and it’s totally worth doing it.
For this recipe, I used a mixture of water, brown sugar, salt and baking soda. Some recipe just used baking soda and water and that’s done too. I’ve used that mixture on my previous baking.
Bagel variations: Sweet & Savoury Bagels, 5 Ways!
Time to make these bagels unique!
- Savory: Sprinkle sesame seeds, coat with Everything But The Bagel seasoning, or mix in jalapeños and shredded cheese for a spicy kick.
- Sweet: Fold blueberries or cinnamon raisins into the dough for a comforting morning treat.
For this recipe, I decided to make variations of bagels. 3 savory and 2 somewhat sweet variation. These are my favorite variations but from time to time m, I make changes depending on what I feel like.
A Savoury Bagel
Everything But The bagel
Sesame Seed
Classic when all you need is a simple bagel with a touch of nutty sesame falvor
Jalapeno and Cheese Bagel
Jalapeño and Cheese Bagel. I can never say no to anyone of one these, especially the last one. Anything with jalapeño and cheese, point me in!
For the Sweet Tooth
Blueberry Bagels
Raisins and Cinnamon Bagel
They’re not really sweet sweet, but they’re definitely not savory. The Blueberry Bagel is definitely my favorite .. oh soooo good! Wait till I tell you how I like to enjoy it.
How Do You Like Your Bagels?
There is no right or wrong way of serving a bagel. In the end, eat it and serve it the way you like it. You do you, as one would say. The most common way people serve it is toasted (or not) with a generous amount of cream cheese. Cream cheese and bagel, they’re meant to be together! If I am not eating them as a sandwich, a a generous amount of cream cheese is always my favorite way to eat it .. and it has to be toasted please:)
Traditional Process of Making a Bagel
The normal process of making a Bagel is by using a baking soda solution to submerge the Bagel into. Basically, a pan if filled with water with baking soda in it. After the Bagel passed the first rest period and shaped into a Bagel shape, it is then submerged or cooked for 30 seconds in the boiling baking soda solution. This process will give the Bagel a darker crust just like when making pretzels. This process also makes the texture dense and gooey. You can go with this process if you want to, but I decided to not do this in my simplified soft Bagel version.
Storing Leftover Bagels
If you don’t eat them all in one sitting (tempting, I know), store leftovers in an airtight container at room temperature for up to two days. After that, it is best to keep it refrigerated.
Making homemade bagels is easier than you think and far more rewarding than grabbing one from a store. There is nothing like taking a freshly bake bagel out from the oven. Whether you prefer sweet or savory, experimenting with flavors makes the process even more fun. Make it the way you like it, after all, it is your bagel to enjoy 🙂
Homemade Sweet & Savory Bagels – Easy, Fresh, and Delicious
Ingredients
Equipment
Method
- Preheat your oven to 350F. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Wet Ingredients: Add water, 1/2 teaspoon sugar, and active dry yeast in the bowl. Let sit for 15 minutes to activate.
- Dry Ingredients: In the bowl of your stand mixer with dough attachment(or a large bowl ), place the bread flour, oil, salt and remaining granulated sugar. Make sure that the salt is not side by side or in direct contact with the yeast. Mix on low-speed with the regular hook attachment for about 30 seconds. Change to dough hook and continue mixing until combined. Raise the mixer speed to medium and kneed for about 15 minutes. The dough should be smooth and elastic. If the dough is too wet, add 1-2 tbsp flour until no longer sticking to the bowl.
- First Rest Period: Let sit for 30 minutes in a warm place. If you have time, you can leave it as long as 1 hour.*** For overnight bagel: Shape the dough and store in a greased bowl. Cover and refrigerate. The following day, when ready to use, remove from the refrigerator and put in a warm place to allow the dough to come to room temperature and to continue rising.
- Portion and Shape the Dough: Take the dough out of the bowl, and form it into a ball. Divide the dough 5 into pieces (about 100 grams each). Form into a ball, and using the palm of your hand, flatten the dough about 4 inches diameter. Arrange in a parchment lined tray.*** For the Raisins Cinnamon: Add cinnamon powder and chop raisins to 1 portion. Knead just to combine the raisins and cinnamon powder. Shape into a disk 4-inches diameter.*** For the Blueberry Bagel: Add1 teaspoon Blueberry compote. Use only the blueberry bits and not the sauce. Add 1-2 tablespoon bread flour and knead until no longer sticky. The amount of additional flour will depend on the consistency of the Blueberry compote/jam. Adjust as needed. Shape into a disk 4-inches diameter.
- Second Rest Period: Let sit for 20 minutes in a warm place. Find circular object and use the rim of the object to punch a hole in the middle. You can also bake the cuttings as bagel bites. After the rest period, cut the parchment paper where the bagel sits, just enough to hold it to transfer in the water bath.
- Water Bath: Pour the water, 2 tablespoon brown sugar, salt and baking soda in a pan. Bring to a boil then lower the heat to low. Lift the bagel and transfer in the simmering baking soda mixture. Cook each side for 20 seconds then transfer in a parchment line tray/or silicone mat.
- Egg Wash: Brush top and sides with egg wash. Do it one at a time so that the egg wash is still wet for the toppings to stick.*** For the Jalapeno and Cheese Bagel: Arrange the sliced jalapeño peppers on top then sprinkle with grated cheddar cheese.*** For the Everything But the Bagel & Sesame Bagel: Sprinkle top with the seasoning / sesame seed
- Bake at 375F, first at the lower rack for 10 minutes then transfer in the middle rack and bake for another 10 minutes or until the top turns brown. Let cool in the tray for 5 minutes before transferring in a wire rack.
Video
Notes
- Bread can be made without stand mixer. Use a large bowl to mix the ingredients and manually knead the dough in a floured surface until it comes together.
- As the bread bakes and puff-up, the hole in the center will close. When you remove the bread from the oven, push down your finger in the middle to create the hole again.
- I like using only the egg yolk for the egg wash as it gives stronger brown color on top as the bagel bakes. You can also use the entire egg if you want, it will give lighter brown color but with shinier top.
Makes 5 pieces
How to Freeze Bagels for Late:
Want to save your bagels for later? Let them cool completely, then place them in a freezer-safe bag. Bagels can be frozen for up to 3 months. To reheat, pop them straight into a toaster or oven for a fresh-baked taste.
Recipe Notes:
- Bread can be made without stand mixer. Use a large bowl to mix the ingredients and manually knead the dough in a floured surface until it comes together.
- As the bread bakes and puff-up, the hole in the center will close. When you remove the bread from the oven, push down your finger in the middle to create the hole again.
- I like using only the egg yolk for the egg wash as it gives stronger brown color on top as the bagel bakes. You can also use the entire egg if you want, it will give lighter brown color but with shinier top.
Featured Posts:
- Jalapeno and Cheese Bagel
- Simplified and Easy Everything Bagel
- No Yeast Shortcut Bagel
- Homemade Bagel in 1 Hour
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA
Facebook | Instagram | Pinterest | Twitter | YouTube
Share this:
Categories: Baking, Bread, Recipe, Small Batch Recipes, Video, Video Recipes
SweetnSpicyLiving